Description
Delicious prawns butterflied and grilled with a rich garlic confit butter, perfect for summer BBQs.
Ingredients
Scale
- 500 g prawns (Tiger or large prawns in shell)
- 250 g Westgold salted butter at room temp
- 20 garlic confit cloves
- 1 tsp dried chili flakes
- 6 anchovy fillets
- Pinch of salt
- 1 tbsp finely diced fresh parsley
Instructions
- Butterfly the prawns by cutting down the backbone with a serrated knife while keeping the head and tail intact. Remove the vein and press flat.
- In a food processor, blend butter, garlic confit, chili flakes, anchovy fillets, and a pinch of salt until well combined.
- Brush the prawns with the garlic confit butter and set aside the leftover butter for dipping.
- Preheat BBQ to high (200 degrees Celsius).
- Place prawns flesh side down on the grill, close lid, and cook for 2 minutes until pink and slightly charred.
- Flip the prawns and grill for another 1-2 minutes.
- Remove from BBQ and let rest.
- Melt the remaining butter until bubbling, stir in parsley, and pour over prawns. Serve with extra sauce for dipping.
Notes
Consider making the garlic confit butter in advance. Experiment with different herbs for variations.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 150mg